1. The hot water is stored in the upper tank (hot water tank), and the product is heated very quickly. And hot water can be reused to reduce energy consumption.
2, the product is completely immersed in water, the temperature can penetrate into the product from all directions.
3. The product is in contact with the air during the whole sterilization process. There is no air cooling group in the kettle, and the optimized circulating water system ensures uniform heat distribution in the sterilization pot.
4. Control the back pressure by controlling the in and out of the compressed air to avoid the pressure peak and greatly reduce the damage to the packaging material.
5, smooth and gentle but rapid cooling, to avoid the product's thermal shock and cooking odor.
6. When the temperature rises, the heat penetrates into the product at the fastest speed to ensure that the required sterilization effect is achieved, and the required F value is reached as quickly as possible.
7. The sterilizer is equipped with two movable temperature sensing probes, which can monitor the F value of the food center and the heat distribution inside the sterilizer at any time, and keep abreast of the heat penetration (the time from the surface of the food to the geometric center of the food).